Ingredients
- 2 large carrots (about 400g)
- 200ml vegetable stock
- Juice of 1 orange
- 2tbs red wine vinegar
- 1tbs honey
- ½tsp ground cumin
- ½tsp black onion seeds
- Pinch of chilli flakes
- Salt and black pepper
- 1 tin of chickpeas
- 50ml olive oil
- 80g salted whole almonds
- Fresh mint
1 Wash and peel the carrots, then slice them thinly at an angle – a mandolin is perfect for this job.
2 Put them in a pan with the stock, orange juice, vinegar, honey, cumin, onion seeds, chilli flakes, salt and pepper.
3 Cover tightly and cook over a gentle heat for 15-20 minutes, until slightly softened.
4 Add the chickpeas, olive oil and almonds.
5 Serve warm with the fresh mint torn on top.
